Recipe courtesy of Mary Berg
Chocolate Almond Granola
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 330
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 330
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
Ingredients
Directions
- Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
- Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
- Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
- Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
- Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.
